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A whole goat loin?

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Hey there... long-time lurker first-time poster. I joined a meat CSA and one of the things I received was a whole goat loin, with bones. I have searched around the internet quite a bit (and here as well) and I can't seem to find much advice on how to cook a whole goat loin. Any thoughts you might have or directions to steer me would be greatly appreciated!

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  1. Did you want to cook the whole thing at once or break it down into smaller cuts? Also, if it helps any, tips for cooking lamb or mutton can be used for goat. There may be more info for you that way.

    1 Reply
    1. re: WiscoKid

      I was hoping to keep it whole, since it seems that's kind of a special thing? It's not very big, only about 1.25 pounds. It's about a foot long and 2 inches in diameter, with bones down one side. I'm not sure that cutting it into chops would make it easier to cook. It's my impression that this is a very lean and probably tender cut, so I was thinking of a quick pan sear with a finish in the oven, like I would for a pork tenderloin maybe?

    2. How large is it and what kind of Goat? These are important because the age of the Animal that was slaughtered is key as to what preparations it would be suited for.
      If a fairly young Animal, a good seasoning and a dry roast or grilled/seared Chops.
      If an older Animal braising/stewing would be more appropriate.

      9 Replies
      1. re: chefj

        I think it's from a fairly young animal, but I'm not sure because it just came in my CSA box. I just checked it again and it's 1.13 lbs, bone in. Does size help determine age at all?

        1. re: limbsoup

          Assuming it is not from a miniature Animal, yes.
          Sounds like a Rack of Kid Goat, should be a tender cut.
          Cook as you would a Rack of Lamb, but remember it is leaner. I would not cook beyond medium and some kind of marinating, coating(i.e. Mustard and Bread Crumbs or wrap(like Bacon, Caul or Back Fat) would help.

          1. re: chefj

            Wrapping in bacon sounds like an excellent idea. I've got an open package of Benton's in the fridge right now anyway. I think I'll salt it for 24 hours in the fridge, then rub with mustard and wrap with bacon. Brown in the pan, then finish in the oven to medium-rare. Will report back in a few days! Thanks for all your ideas :)

            1. re: chefj

              It is not a "rack". That term is reserved for a rib section, This cut will resemble a porterhouse steak on the ends; a small section of tenderloin on one side of the bone, and strip loin on the other. The size is typical of a kid, not a mature animal.

              I would simply roast it to medium rare/ pink with a little salt and pepper. You won't really know what you think of the meat itself if you go crazy with seasoning and garnishes. Perhaps some chimichuri made with mint or oregano might make for a simple way to finish the loin.

              1. re: Brandon Nelson

                And how do you know what this cut of meat the poster is talking about looks like? at 1.3# it could easily be just the rack section of the loin.

                1. re: chefj

                  Yeah, it's not a "rack." It's a bone-in loin. I've had goat meat many times before, so I know I like the meat itself. I've got it salting now and I'll make a gametime decision as far as seasoning. :)

                  1. re: chefj

                    I know what it looks like because I cut and fabricated 3 similar lamb sub primals yesterday. I am a butcher, that is what I do for a living.

                    When I purchase these cuts through a wholesaler I understand the trade terms used to describe each piece. "lamb loin" as a wholesale cut arrives 6 to a case at @ 7.5 lb case weight. This is the same sub primal as a "short loin" on a steer. That piece is cut and fabricated into Porterhouse and T bone steaks. Loins and rib racks come from different quarters of the carcass.

                    Racks (the rib section) come 5 pieces to a 9 lb case.

                    Kids and lambs share a similar market weight.

                    BTW, ranchers do not raise miniature animals for slaughter. It makes no economic sense.

                    1. re: Brandon Nelson

                      "I am a butcher"

                      I shall have to remember this for future questions.

                      so it doesn't want a marinade or barding? I would think a slather of olive oil during the roasting/grilling. the idea of a follow-up of chimichurri/chutney (or raita/tzatziki or all of the above) on the side sounds great. I'd eat that.

                      1. re: hill food

                        I tend to try a cut of meat a little on the plain side the first time I cook it. This approach will allow me to figure out what I do and don't like about a particular product.

                        This does work best with tender pieces. Economy cuts are best stewed or braised. That requires a liquid medium that will carry more seasoning.

          2. Talk to your CSA provider. If it's kid, I'd cut it into chops and briefly sear. It it's goat, I'd braise.

            1. Followup:

              Trimmed silverskin, salted it, and left in in the fridge for 24 hours. Left it out on the counter for an hour before rubbing with mustard, coating in salt, pepper, panko. Pan seared and finished in a hot oven. (I think it was 400 deg for about 10 minutes). Cut into chops to serve. Was perfectly medium-rare, extremely tender and delicious. More rare chops from the middle of the loin were less "gamey" than the end bits, which were more done and had a earthier, meatier flavor. Served with garlicy lentils du puy made with pancetta and homemade stock, mixture of seared mushrooms deglazed with red wine, and simple green beans. Super tasty. Thanks everyone!

              1. Did the loin come with the flap meat?

                I am cooking a short loin that I separated the flap meat from tonight.